Huevos Rancheros

Tofu is actually good for you.

Certain industries would like for you to believe soy contributes to breast cancer because of the estrogen it contains. They’d like you to believe milk and dairy is better for you. But milk and dairy has a great deal of estrogen. If you think about it, that doesn’t make much sense, does it? I mean, how could a plant estrogen be bad for you but a non-human mammal estrogen be good?

Soy, a plant estrogen (phytoestrogen), has an antiestrogenic effect. What that means is it lowers breast cancer risk. It blocks “dirty” estrogens from getting into the cell. Consuming estrogens from mammals floods our system with entirely too much estrogen and has a proestrogenic effect. Phytoestrogens lower breast cancer risk. What’s even more amazing, for those who have had breast cancer, phytoestrogens reduce the risk of a cancer recurrence by 25%!

Bottom line, you’re better off eating foods that don’t contain hormones from another mammal.

You are also better off not eating foods that contain cholesterol. Your body makes all the cholesterol it needs. Therefore, cholesterol is not considered an essential nutrient. The cholesterol in eggs is considered a major factor in fatty liver disease and cirrhosis of the liver. Yikes! Consuming cholesterol makes your blood “fatty” and sticky. This sticky blood sticks to artery linings and makes them stiff and narrows the passage of blood flow. This is a major factor in heart disease.

So skip the hormones and cholesterol. But don’t skip the savory breakfast! Just adjust your recipe. Like I did with this one, using tofu instead of eggs, I can have my huevos rancheros and eat it, too! 🙂

8 oz extra firm organic non-GMO tofu

2 yukon gold potatoes, diced small

1 green pepper, diced small

2 roma tomatoes, seeded and diced small

Himalayan sea salt & ground pepper, to taste

2 tsp turmeric

1 tsp chili powder

1/2 cup salsa

slices of toast or tortillas

  1. Boil diced potato and cook until fork tender.
  2. In a large skillet, with a splash of veggie broth (or water), crumble tofu and cook with diced pepper.
  3. Add the turmeric, chili powder, salt & pepper and mix until well coated.
  4. Add the cooked potatoes to the skillet with the tofu. Stir in the diced tomatoes.
  5. Remove from heat. Serve over toast or tortillas. Top with a dollop of salsa.

 

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